Whoever said vegetables had to be good for you was not Italian
More cheese never hurts either.
Eggplant Parmesan
- 1 large eggplant
- 1 lb fresh mozzarella
- 1/2 cup grated Romano
- 8-10 basil leaves
- 1 qt marinara sauce
- 3 cups white flour
- roughly 2 eggs
- 2 tbsp chopped fresh oregano
- 1/2 cup wine
- Salt/pepper
Cut eggplant into 1/8″ thick slices. Sprinkle with salt and layer in a colander. Press some weight on them and let sit for 30 minutes. Pour 1 cup flour in a bowl and season with salt and pepper. Mix remaining cups flour with oregano, salt and pepper. Beat first two eggs with wine. Heat 2 tbsp olive oil in a pan. Dredge each slice in flour, then egg then the flour mixed with herbs and pan fry until golden on both sides. Drain and continue until all slices are battered. In a large baking dish layer marinara, then slices of eggplant, then a dusting of Romano then layering of mozzarella and topped with marinara. Repeat until done. Top with remaining Romano and mozzarella coated in marinara. Bake in a 365 degree oven for about 30 minutes. Let cool 15 minutes before serving.
Yum. Looks scrumptious.
I’m not an eggplant eater but I love spinach and mushrooms in my veggie lasagna. This one looks very tasty.
Oh…this is my favorite meal. Well, one of them. I just love eggplant parm. Now I’m going to have to have it soon. You put it in my head and it won’t go away unless I eat some soon.
This is one of my favourite dishes, so you’re preaching to the converted! Looks great.
Beautiful, Greg!
I love this stuff. I will have to make it because now I can’t stop thinking about it. Yours looks SO good.
Ive got this recipe slated for August 8 or 10! But a slightly healthier version. All that mozzarella is absolutely gluttoness!
Scrumptious!
Mandy
Bookmarking this recipe!
There are certainly vegetarians in our family. Thank you for this.
ONe of my favorite dishes of all times! I sometimes bake the slices instead of frying, but there’s something about the traditional way of making it that is super special!
I’ve just been thinking about eggplant parmesan myself recently – this looks delicious!
Yowza! And I thought my zucchini lasagna last week was a “true Italian vegetarian” dish. Sadly, I was wrong. Happily, I get to drool over this.
Great dish.
I just made a version of this last week during my visit home. Your recipe sounds perfect, Greg. Add a salad and some crusty bread and you’ve got a fantastic meal.
Totally fabulous! I could enjoy this any day over a meat lasagna! Lasagna is not an easy dish to photograph, you did a good job cuz it’s so tempting me!!
This looks fantastic!
I have never tried eggplant parm. But your’s looks lovely. I think I might have to try it!
Mangia!
Mmm… I love a good veggie lasagna. This one looks delicious!
Yes, more cheese is always better!
You know, I have still yet to try eggplant parmesan… must think about this for the cooler weather because it looks so darn good!
it looks heavenly!
I was so relieved to find out that no noodles were harmed in the making of this dish. Looks fabulous!
I’ve never liked eggplant, but I like the looks of this. Very much.
This looks so delicious! When I make lasagna-type dishes they always tend to look dried out. This looks so moist and yummy!!!
Another great eggplant recipe (I’m going through your site backwards so I’m referring to the Greek eggplant recipe). This one looks ever-so-slightly more satisfying
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Looks incredible. Love the eggplant addition!